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Along my quest for delicious scones, I came across this recipe.  These scones are supposed to resemble cinnamon scones from Starbucks.  Apparently, Starbucks only sells these delicious little treasures along the west coast because, obviously, the rest of the country can’t handle cinnamon.  Doesn’t make a great deal of sense.  I can’t honestly say whether these scones resemble the Starbucks ones or not; I’ve only had the Starbucks ones once and they didn’t leave an impression.  However, they did leave an impression with Andy.  Thus, I’ve been trying to create a delicious cinnamon scone for him to have at home, here in Denver.  Alas, these scones do not fit the bill (at least when it comes to sugar).  What’s my point here?  These scones are more savory than sweet.  I think, traditionally, scones are supposed to be this way.  So, these ones are good, but they are less sweet.  If you are looking for a sweeter breakfast or anytime treat, please see the recipe for Andy’s Sinnamon Scones.  Beware: they are addictive and you won’t be able to stop yourself.

Savory Cinnamon Scones

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 400 degrees.

2. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter (little pieces) until the mixture is the consistency of coarse crumbs.

3. In a small bowl, beat egg yolk (reserving the white) with honey and buttermilk until blended. Add the buttermilk mixture to the flour mixture, stirring lightly only until dough clings together.

4. Using floured hands, lightly shape dough into a flattened ball. Roll or pat out on a floured board or pastry cloth to a circle about 1/2-inch thick and 8 1/2 inches in diameter. Or, if you have scone pan, knead the dough briefly and then transfer into the scone pan.

5. If not using a scone pan, using a floured knife, cut 8 or 12 equal wedges. Place themslightly apart on a greased or non-stick baking sheet.

6. In a small bowl, beat egg white slightly to a froth.

7. In another bowl, blend 1 tablespoon suger and cinnamon. Brush scones lightly with egg white, then sprinkle them with the cinnamon and suger
mixture.

Bake for 10 to 12 minutes, or until golden brown. Serve warm.

Makes 8 to 12 scones. For me, it made 8 scones using my scone pan.